Lapsang Souchong
Lapsang Souchong - an idiosyncratic tea, transporting us to a time of smoking jackets, cigars and thoughtful exchanges.
‘Zheng Shan Xiao Zhong’ is the real name of this smoky, character-filled tea, which hails from China’s Fujian province. Our version has been sourced from producers who still make it the traditional way – smoke-cured over cypress and pine needles. Not too tarry, but with a delightfully distinctive cedar-wood, cigar box finish.
Time: all day, with a spicy dinner
Milk: not recommended
Sugar: no
Brewing: pour water just off the boil over one heaped teaspoon of leaf per cup. Infuse for 2-3 min.
Yunnan Red
Yunnan Red - an elegant, light, slender leaf that once steeped, offers an inviting reddish brew.
From the most ancient tea-producing region in the world, our Yunnan red tea pays homage to the birthplace of tea as we know it. Unrivalled depth and complexity, with a smooth lingering malty flavour, complemented with notes of spice, orange, and chocolate.
Time: a hearty morning drop, but enjoyable any time
Milk: allowable
Sugar: not recommended, but can be taken
Brewing: pour water just off the boil over 1 heaped teaspoon of leaf per cup. Infuse for 2-3 min.
Keemun Red
Qi Men Red - a classic single region tea with a medium colour dry leaf, brewing a light yet aromatic cup.
One of China’s most famous red teas from the Anhui province. This charming tea is smooth with a complex aroma of cocoa bean, orchid and a hint of malt. Light, but with a captivating flavour – a tea to be enjoyed all day.
Time: Mid morning through to evening
Milk: tolerable
Sugar: allowable
Brewing: Pour water just off the boil over one heaped teaspoon of leaf per cup. Infuse for 2-3 min.
Aged Pu-erh
Aged Pu-erh - the earthy, consistent finish of this dry leaf is an indication of a well aged tea. Awaken it, and enjoy its lingering woody characteristics.
The misty hills of China’s Yunnan province produce one of the most mysterious and ancient teas in existence. Pu erh is one of the only teas still aged in caves, much like wine, and develops a deep earthy, woody aroma, dark colour, and unique health-giving properties. A mysterious and coveted tea.
Time: with or after meals – lunch and dinner, yum cha
Milk: no
Sugar: no
Brewing: ‘wash’ tea leaves by pouring hot water over, swirl, then discard immediately. Pour water just off the boil over one heaped teaspoon of leaf per cup. Infuse for 1-5 min depending on taste. Can be infused up to 5 times.
Darjeeling 1st Flush
Darjeeling First Flush - the unmistakeable smattering of fresh green leaves amongst the mahogony is synonymous with the Darjeeling First Flush. A sight and taste sensation to behold!
The ‘Queen of Teas’, first flush Darjeelings are made only from the first pluckings in spring. We have selected the finest single estate offering of the season. This tea embodies the essence of spring. The vibrant leaf brews a light, fresh cup with and intense floral aroma complimented by hints of pecan, green leaves, and wood. A tea for the aficionado.
Time: an afternoon tea classic
Milk: no
Sugar: a little
Brewing: pour water at 90 degrees (just before boil) over one teaspoon of leaf per cup. Infuse 2-3 min.
Darjeeling Seasonal
Darjeeling Seasonal - a more mature version of the first flush, as reflected by the darker, fuller leaf.
Our pick of the current seasonal Darjeelings picked outside the exclusive 1st Flush season. A more mature Darjeeling, the flavours have become fuller and darker, with a muscatel and woody feel, overlaid with a hint of citrus and signature Darjeeling freshness.
Time: An all-day tea, afternoon tea
Milk: can be tried in a stronger brew
Sugar: allowable
Lemon: acceptable
Brewing: pour water just off the boil over one heaped teaspoon of leaf per cup. Infuse for 2-3 min.
Assam Long Leaf
Assam Long Leaf - the tall, dark and handsome prince of tea leaves. The golden tips denote an artisanal quality grade.
Our pick of the season’s finest full-leaf Assam teas. Full of bright golden tips, the leaf brews a full-bodied cup with dark chocolate and malty notes with a hint of dried fruit on the finish.
Time: breakfast, Morning, Afternoon tea
Milk: yes
Sugar: allowable
Brewing: pour water just off the boil over one heaped teaspoon of leaf per cup. Infuse for 2-3 min.
Ceylon OP
Ceylon Orange Pekoe - an amber long leaf, distinctly Ceylon, distinctly orange pekoe grade.
Our pick of the seasonal high-grown Sri Lankan teas. When grown at high altitudes these teas develop a bright, brisk character and complex lifted aroma of oily woodiness over dried fruit with floral overtones. A wonderful all-day tea
Time: mid morning through to evening, afternoon tea
Milk: tolerable on stronger brew
Sugar: allowable
Brewing: pour water just off the boil over one heaped teaspoon of leaf per cup. Infuse for 2-3 min.
